Homemade, Food Processor Peanut Butter
2 cups shelled but unblanched raw peanuts 2 quarts boiling water 2 quarts peanut oil 4 teaspoons butter at room temperature 1/4 teaspoon salt Blanch the peanuts in the boiling water for 1 minute. Drain; then slip off the skins. Spread the peanuts out on several thicknesses of paper toweling and let dry 30 minutes. Heat the oil in a large heavy skillet over moderately high heat until the nuts dropped in to the oil will sizzle vigorously. Add the peanuts and stir fry 3 to 4 minutes just until a light golden tan. The nuts will continue to cook after they are out of the oil. With a slotted spoon transfer peanuts to several thicknesses of paper toweling and cool to room temperature. Place half the peanuts in a food processor fitted with the metal chopping blade and let the motor run for 1 minute non stop. Uncover the work bowl scrape down the sides of the bowl with a rubber spatula and also scrape nuts up from the bottom of the bowl. Recover and churn for 60 seconds longer. Again scrape up nuts from bottom of work bowl. They will by now be turning in to a thick paste. Recover and buzz 60 seconds longer. Add half of the butter and salt and churn 60 seconds longer. Scrape in to a jar and set aside. Grind the remaining peanuts in to peanut butter precisely the same way and add to the original batch. Do not refrigerate. The peanut butter will keep about 10 days. Perhaps half that time in hot muggy weather. Makes about 1 cup. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
